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Excerpt from Spiere De Sol!
Quel rosso che te imporpora la giera, Quel rosso cussi vivido incarna, Te fa parer un fior de primavera, Un bocolo de riosa profuma.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
About the author
Algerian-born Mourad Mazouz is passionate about North African food and cooking.
He has created two phenomenally successful Moroccan restaurants, Momo, in London and 404 in Paris and is one of the owners of the fashionable Club Gascon.
Summary
No other ethnic cuisine is causing more excitement in Europe's culinary capitals than North African cuisine and no other North African restaurant is more celebrated than Momo. THE MOMO COOKBOOK contains eighty-eight authentic North African recipes which allow the reader to make these spicy and aromatic dishes at home. Each chapter concentrates on the food of a particular region - Morocco, Algeria or Tunisia - and text from the award-winning author Janine di Giovanni relates the recipes to the rich history and culture of these remarkable regions. Some of the delicious dishes which can be recreated include lamb ribs with coriander crust and tagine mqualli of beef and fennel. salads include the hot orange and black olive salad and couscous salad in tabbouleh style and there are many, many more recipes for soups, fish, side dishes, couscous, tagines, briouats and desserts. There are also 'modern' dishes inspired by authentic North African cooking and recently created in the restaurant such as croustillant of skate with cucumber and coriander and sea bass fillet with tabbouleh and citrus juice. THE MOMO COOKBOOK provides a wonderful insight into an unusual and exotic cuisine, and into a rich, evocative culture.
